Ingredients
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- -- Coarsely ground black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 1/2 pounds chicken tenders
- 1 cup diced celery
- 1/4 cup diced red onion
- 1/2 cup dried cherries
- 1/2 cup light mayonnaise
- 1 tablespoon Creole mustard, such as Zatarain's
- 1 tablespoon chopped chives
- 1/4 teaspoon salt
- -- Coarsely ground black pepper
Instructions
- To prepare chicken, combine all ingredients, except chicken, in a large bowl. Stir well. Add chicken and stir to coat evenly. Cover and refrigerate 1 hour to overnight.
- Prepare grill.
- Remove chicken from marinade. Discard marinade. Cook chicken over direct heat about 3 minutes on each side, until thoroughly cooked.
- To prepare salad, combine all ingredients. Add cooked chicken. Toss well. Makes about 5 cups.
Recipe by High Cotton Catering, Natchez, Miss.
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The recipe was originally published as Grilled Chicken Salad on Relish.com
